Raymon Kim's Canned Seafood Ahijo
A unique ahijo dish infused with rich olive oil and garlic flavor, using canned squid, oysters, and mussels instead of shrimp.
Ingredients needed 2 servings
Recipe
Cooking tips
- Since canned seafood is already fully cooked, handle it only briefly during blanching or sautéing to avoid toughening or breaking apart the texture.
- Always dry the seafood surface thoroughly with kitchen paper before adding to hot oil, as any remaining moisture causes dangerous splattering.
- Using air-fried garaetang instead of baguette, and dipping it generously into the spicy-salty garlic oil with the seafood, creates the ultimate drinking snack.
Recommended for
- Those who want to quickly make a unique, trendy wine or beer snack at home.
- Those looking to transform leftover hard garaetang and canned seafood into something delicious and impressive.
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